Slow Cooker Moroccan Chicken Tagine
Bone-in chicken thighs braised with olives, preserved lemon, chickpeas, and a fragrant blend of cumin, coriander, and saffron in the tradition of Moroccan tagine. Serve over couscous or with crusty bread.
Ingredients
- 4 bone-in skin-on chicken thighs, patted dry
- 2 tbsp extra-virgin olive oil
- 2 yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 can chickpeas (15 oz), drained, rinsed
- 14 oz canned crushed tomatoes
- 1 cup low-sodium chicken broth
- 1/2 cup pitted green olives, halved
- 1 piece preserved lemon rind (or 1 tsp lemon zest), finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp sweet paprika
- 1/2 tsp ground turmeric
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Season 4 patted dry bone-in skin-on chicken thighs on both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp sweet paprika, and 1/2 tsp ground turmeric.
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2
Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Sear the chicken skin-side down for 3-4 minutes until golden brown; flip and sear 2 minutes more. Transfer to the slow cooker skin-side up.
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3
In the same skillet, cook 2 thinly sliced yellow onion for 3 minutes until softened. Add 4 minced garlic cloves and cook 1 minute. Scrape into the slow cooker.
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4
Add 1 can drained, rinsed chickpeas (15 oz), 14 oz canned crushed tomatoes, 1 cup low-sodium chicken broth, 1/2 cup halved pitted green olives, and 1 piece finely chopped preserved lemon rind (or 1 tsp lemon zest) around the chicken.
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5
Cover and cook on LOW for 5-6 hours or HIGH for 3 hours, until the chicken is very tender and reaches an internal temperature of 165°F (74°C).
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6
Taste the sauce and adjust seasoning. Garnish with 1/4 cup chopped fresh flat-leaf parsley and serve over couscous or with crusty bread.